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  • Narrator: TO MAKE ICE-CREAM TREATS,

  • YOU FIRST HAVE TO MAKE THE ICE CREAM.

  • IT ALL BEGINS WITH FRESH CREAM.

  • THE FACTORY STORES IT IN REFRIGERATED SILOS

  • SET JUST A FEW DEGREES ABOVE FREEZING.

  • THE SILOS FEED A HIGH-SPEED MIXER

  • THAT BLENDS THE CREAM WITH OTHER INGREDIENTS.

  • THE MAIN DRY INGREDIENTS ARE POWDERED SKIM MILK

  • AND PLANT-BASED STABILIZERS AND EMULSIFIERS.

  • STABILIZERS PREVENT THE ICE CREAM FROM CRYSTALLIZING,

  • AND EMULSIFIERS ALLOW THE MIX TO BOND WITH AIR

  • DURING THE WHIPPING PROCESS.

  • THE OTHER INGREDIENTS ARE SUGAR AND CORN SYRUP.

  • AFTER ABOUT THREE MINUTES OF MIXING,

  • A PUMPING SYSTEM MOVES THE MIXTURE

  • INTO PASTEURIZATION TANKS

  • AND HEATS IT TO 162 DEGREES FOR HALF AN HOUR,

  • KILLING ANY BACTERIA AND ACTIVATING THE STABILIZERS.

  • THEN THE FACTORY HOMOGENIZES THE MIXTURE,

  • A PROCESS THAT BREAKS UP THE FAT GLOBULES,

  • GIVING THE ICE CREAM A SMOOTH TEXTURE.

  • THE MIXTURE IS COOLED,

  • AND CONCENTRATED VANILLA FLAVORING IS ADDED.

  • THEN THE CONCOCTION IS CHILLED AND WHIPPED

  • FOR ABOUT 15 SECONDS.

  • WHIPPING BLENDS THE MIX WITH AIR,

  • TRANSFORMING IT FROM A LIQUID TO A SOFT SOLID.

  • WITHOUT AIR, THE FINISHED PRODUCT

  • WOULD COME OUT LOOKING LIKE FROZEN MILK

  • RATHER THAN ICE CREAM IF IT WASN'T WHIPPED.

  • THE ICE-CREAM-SANDWICH WAFERS

  • ARE MADE OF CHOCOLATE-CAKE INGREDIENTS.

  • A FILLING MACHINE FEEDS TWO LINES OF WAFERS

  • TOWARD AN INJECTION PIPE.

  • JUST AS TWO WAFERS COME TOGETHER,

  • THE MACHINE INJECTS A THIRD OF A CUP

  • OF VANILLA ICE CREAM IN BETWEEN.

  • THE PIPE'S HEAD SHAPES THE ICE CREAM

  • INTO A RECTANGULAR SLAB

  • THAT FITS PERFECTLY BETWEEN THE WAFERS.

  • ALL THIS HAPPENS AT A RATE

  • OF 140 ICE-CREAM SANDWICHES PER MINUTE.

  • AS THE SANDWICHES MOVE ON TO PACKAGING,

  • THE FILLING IS STILL ICE-COLD FROM THE FREEZING PHASE,

  • SO THERE IS NO THREAT OF A MELTDOWN.

  • THE PACKAGING SYSTEM RAISES EACH SANDWICH INTO A WRAPPER,

  • THEN FOLDS AND TUCKS THE ENDS.

  • THE NEXT MACHINE COUNTS THE SANDWICHES

  • AND INSERTS THEM INTO BOXES.

  • ONCE SEALED, THE BOXES GO DIRECTLY INTO A STORAGE FREEZER

  • AT MINUS-22 DEGREES.

  • ON ANOTHER LINE, ICE-CREAM-CONE PRODUCTION

  • IS UNDER WAY.

  • A FEEDER DROPS PREWRAPPED SUGAR CONES

  • INTO HOLDERS ON A CONVEYOR BELT.

  • SPRAYERS COAT THE INSIDES WITH A CHOCOLATY LAYER,

  • WHICH ADDS FLAVOR

  • AND CREATES A BARRIER BETWEEN THE CONES AND ICE CREAM

  • SO THE CONE REMAINS CRISPY UNTIL YOU EAT IT.

  • NEXT, NOZZLES SQUIRT IN THE ICE-CREAM FILLING.

  • ONE PRODUCTION LINE, TWO FLAVORS.

  • ONE ROW GETS VANILLA ICE CREAM,

  • THE OTHER CHOCOLATE.

  • NOW FOR A TASTY SURPRISE IN THE CONE'S CORE --

  • AN INJECTION OF LIQUID CARAMEL.

  • THIS FACTORY ALSO MAKES

  • CHOCOLATE AND STRAWBERRY SAUCE INSIDE.

  • NEXT, A CHOCOLATE-FLAVORED LIQUID TOPPING.

  • THEN THE CRUNCHY FINISHING TOUCH --

  • A LAYER OF CHOCOLATY-COATED PUFFED RICE.

  • FINALLY, THE CONES MOVE UNDER A LID DISPENSER

  • THAT APPLIES A WAX-COATED, PAPER LID TO EACH ONE.

  • A HEATING ELEMENT INSTANTLY MELTS THE WAX,

  • SEALING THE LIDS TO THE CONE'S PAPER SLEEVE.

  • FROM HERE, THE ICE-CREAM CONES GO INTO BOXES,

  • THEN STRAIGHT INTO THE FREEZER, READY TO TAKE A LICKING.

♪♪

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B1 ice cream cream cone chocolate vanilla mixture

Ice Cream Sandwiches | How It's Made

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    Jimmy Li posted on 2016/10/31
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